Happy Friday! I hope you are having a great day and in the mood for a quick pork dish. You can whip these rosemary mustard pork chops when you are in rush or if you’re really unsure about what to make for dinner.
For this dish I decided to use a simple sauce to enhance the pork flavor. From there, the pork chops will sit on a large dollop of mashed sweet potatoes. Can you really beat that?
I started off with a simple sear of the pork chops with a little oil and salt and pepper. From there I de-glazed the pan with the base of the sauce and then continued to add flavor. To finish, I jazzed up some sweet potatoes with nutmeg, milk, butter and a dash of brown sugar. Oh dear – I love sweet potatoes!!
- 4 Pork chops
- 1 Tbsp. olive oil
- 1 Tbsp. French’s mustard
- 1 Tbsp. soy sauce
- 1/4 Cup chicken stock
- 2 Tbsp. brown sugar
- 1 Tsp. paprika
- 1 Tbsp. rosemary (dried)
- 1 Tsp. black pepper
- 1 Tsp. salt
- Preheat oven to 350°.
- Preheat saute pan/frying pan to medium high heat and dry the pork chops with a paper towel.
- Combine soy sauce, mustard, paprika, brown sugar and rosemary in a bowl; mix together.
- Season pork with salt and pepper.
- Add pork to pan and begin to sear on one side, about 3-4 minutes. Once complete on one side, flip and do the same on other side.
- Remove pork chops and place on plate.
- De-glaze the pan by adding the chicken stock and scraping all the bits off the bottom of the pan.
- Add the sauce mixture from step 3 and let thicken for 2 minutes.
- Add pork back on the pan and place into the oven to finish the cooking process; about 12 minutes.
- Remove from oven, baste with sauce.
Zesty Tip: When trying to caramelize meat and/or fish, it is essential that you pat it dry (with a paper towel) to remove any excess moisture on top of the meat. This will eliminate the steaming process and let the meat/fish sear and caramelize more effectively.
I thought I would be somewhat balanced and add some green frozen peas to the plating dish along with a huge serving of garlic mashed sweet potatoes. I hope you enjoy the day and I will see you all Monday.
Question of the day: What are your Christmas cooking traditions?